Whole Wheat Sourdough Sandwich Bread

5 from 1 vote

Whole Wheat Sourdough Sandwich Bread

This amazing whole wheat sourdough sandwich bread recipe is easy and straightforward, and it gives you a fluffy, soft and delicious bread packed with wholesome, nutty flavors. We love its tight and even crumb, making a perfect everyday bread to make sandwiches or toast. This sourdough bread recipe is all done in one day!

Prep Time20

Cook Time40

Fermentation time7

Total Time8

Course: Breakfast, lunch

Cuisine: American

Keyword: fast sourdough bread, homemade bread, sourdough bread

Servings: slices

Calories: 147kcal

Author: Jessica Laroche

Equipment

Large mixing bowl or container
Mixing spoon or dough whisk
Loaf pan (+ parchment paper)

Ingredients

100 g active sourdough starter 100% hydration
355 g water
175 g whole wheat flour
300 g bread flour
10 g salt

Instructions

PREP YOUR STARTER: Prepare your starter by feeding it 4-8 hours before you want to make the bread. You will need an active, bubbly starter to make the dough.
MAKE THE DOUGH: In a large bowl or plastic container, add the active sourdough starter and water, then mix until combined. Add the bread flour, whole wheat flour and salt. Combine until a shaggy dough forms. Cover, then let it rest for 20 minutes.
STRETCHES AND FOLDS: Perform 4-6 stretches and folds, cover again and let it rest for another 20-30 minutes. Repeat 2 more times.
FERMENT: Once done, cover well and ferment for 4-8 hours in a cozy spot, or until the dough rises 50%.
SHAPE: Transfer the dough over a lightly floured surface and pre-shape it into a ball. Flip the ball so the seam side is on the counter, cover and let the dough rest for 15-20 minutes. Flip the ball and gently stretch into a disc. Fold the top part over the dough up to about the middle line. Then fold each side over the other. Grab the top part of the dough and roll it tightly towards you all the way to the end of the dough. You can squeeze the edges of dough to help it stay together into the shape of a log.
SECOND RISE: Transfer to a loaf pan that's covered with parchment paper. Cover well and let it sit in a cozy spot for the second rise (about 2 hours or until the dough fills up the pan).
SCORE + BAKE: Once almost ready to bake, pre-heat the oven to 400ºF. When preheated, score the top of the dough. I like using scissors just to create a few openings for this kind of hydrated and soft dough, but you can also make a more classic scoring line. Transfer the loaf pan uncovered to the oven and bake for 40 minutes. Let the bread completley cool down before slicing. Enjoy!

Notes

Starter: A very active sourdough starter is essential for this recipe or the dough might not ferment and rise properly. To help have a great bread, plan and feed your starter 4-8 hours ahead of time so it has enough time to be ready. I like to feed my starter late at night just before going to bed and mix my dough right when I wake up the next day.
Schedule: Once I mix the bread dough in the morning (feed my starter at night, starter rises all night, ready to be used in the morning), then I can do a few stretches and folds in the morning, let the dough ferment until after lunch/mid-afternoon, then shape and place it in the fridge until the next morning. That being said, you can change the schedule to fit your routine, especially if you do not work from home.
Temperature: The fermentation will be faster in a cozy environment, so adjusting the temperature of your house will affect how fast the fermentation will be. My dough took about 5 hours, but if your house is on the colder side, then let it ferment longer.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition